饲喂月龄对南江黄羊肉色度、嫩度、质构及呈味核苷酸含量的影响

分别以3、6和9月龄的南江黄羊肉为研究对象,研究不同月龄羊肉的质构、嫩度、色泽及5′-肌苷酸和5′-鸟苷酸的含量.结果表明,在色度上,九月龄羊肉色泽鲜红饱满,而3月龄羊肉色泽较淡.在质构与嫩度上,3月龄羊肉更嫩,硬度、咀嚼性强度最小,9月龄羊肉嫩度最差,硬度、咀嚼性强度最大.在核苷酸含量上,9月龄羊肉中肌苷酸、鸟苷酸含...

Effects of Feeding Age on Color,Tenderness, Texture and Flavor Nucleotide Content of Nanjiang Yellow Mutton

3, 6 and 9 months old Nanjiang Brown goats lamb was used as the research object, the texture, tenderness, color and the content of 5′-inosinic acid and 5′-guanylic acid of mutton were researched. The results show that in terms of color, nine-month-old mutton had a bright red and full color, while three-month-old mutton had a lighter color. In terms of texture and tenderness, three-month-old mutton is more tender, with the lowest hardness and chewiness intensity, and nine-month-old mutton has the worst tenderness, with the highest hardness and chewiness intensity. In terms of nucleotide content, the contents of inosinic acid and guanylic acid in nine-month-old mutton were the highest, reaching 315.16 and 9.06 mg/kg, which were 2.8 and 3 times that of three-month-old mutton, respectively. This research can provide basic data for the processing and development of Nanjiang Brown goats lamb products.